Maple Snickerdoodle Cookies

I bet you can't just eat one of these Maple Snickerdoodle Cookies!


  • 1 3/4 Cups Unbleached All-Purpose Flour
  • 1 Teaspoon Cream of Tartar
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Large Egg, Room Temperature
  • 1/2 Cup Unsalted Butter, Room Temperature, Not Softened
  • 1/4 Cup Maple Syrup, Room Temperature
  • 1/4 Cup + 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Dark Brown Sugar
  • 1 Teaspoon Vanilla Extract
  • Cinnamon Sugar Coating
  • 3 Tablespoons Granulated Sugar
  • 2 Teaspoons Ground Cinnamon


In a large mixing bowl, add the flour, baking powder, baking soda, salt and cream of tartar. Whisk ingredients together and set aside. In a separate large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment, add the butter, granulated sugar and brown sugar. Cream ingredients together at medium high speed until butter mixture appears light and fluffy, about 4-5 minutes. Beat in the maple syrup, egg and vanilla extract into butter mixture at medium high to combine, about 1 minute. Mix dry ingredients into wet mixture at low speed just until maple snickerdoodle cookie dough comes together without any presence of unmixed flour. Take care to not over mix batter. Cover mixing bowl with plastic wrap and refrigerate maple snickerdoodle cookie dough for 1-2 hours or overnight. If refrigerating overnight, allow maple snickerdoodle cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake. Preheat oven to 350 degrees. In a small mixing bowl, add the remaining granulated sugar and ground cinnamon. Mix ingredients together to combine. Individually scoop maple snickerdoodle cookies dough and roll in cinnamon sugar mixture. Transfer cinnamon sugar coated cookie doughs to prepared baking sheet placing each cookie dough at least 2” apart. Bake maple snickerdoodle cookie dough for 12-14 minutes. If the center of cookies appears doughy and underbaked, then increase bake time by 1 minute intervals just until the maple snickerdoodle cookies appear to have crisp edges with puffed centers that are soft to touch. The puffed centers will flatten as the cookies cool. Cool maple snickerdoodle cookies to rest on baking sheet(s) for 3-4 minutes before transferring to cooking rack (s) to cool to room temperature. Recipe by: Winnie